A couple weeks ago, I toured Kahuku Farms on Oahu’s North Shore. While I was on Oahu, I also noshed my way through Kapiolani Community College’s Farmers’ Market on a Saturday morning, eating a spiral of sweet potatoes and taro on a stick. (Not deep-fat, batter-fried!) Then, I found the sea asparagus guy. I sampled sea asparagus pesto. (On a spoon, not a stick.) I tried sea asparagus salad dressing. And I bought a packet of sea asparagus itself. Sea asparagus? Who knew? I even picked up a roll of sea asparagus sushi. (The things you can do with sea asparagus! Put it on a stick?)
Before that trip to Oahu, I enjoyed lunch at Hawaiian Vanilla Farm on Big Island.
Before that, a visit to a chocolate farm on my very own Kauai.
Another trip to Oahu to meet Ed Otsuji.
A long time before that, a trip to Maui for tropical fruit tasting.
We have a few stories about Hawaii’s farmers and the food they grow. And, now, they are all gathered in one convenient place here. So, if you’re interested in food (uh, who isn’t), you might enjoy a few of these stories. I put my heart and soul—and stomach—into them.
Today, we also launched a new OutriggerHawaii video about the history of the farm-to-table movement in Hawaii. It goes back further than the latest resurgence of locavorism. It goes back further than the start of the 30-year-old Hawaii Regional Cuisine movement. Watch the video. You’ll see what I mean.
Now, it’s almost time for the Kapaa Sunshine Market—3:00 every Wednesday after at the New Town Park. I think I’ll go pick up some kale (it’s all the rage these days) and make this recipe, compliments of Ed Otsuji.
Braised Mixed Greens
1 lb. greens, such as chard, broccoli rabe, spinach, or kale, washed and chopped.
A handful of chopped cilantro and parsley
1 Tbsp olive oil, plus extra for finishing
1 small onion, finely diced
2 garclic cloves, 1 slivered, 1 halved
Freshly ground pepper
1 ½ cups cooked beans (borlotti, cannelloni, etc.), home-cooked or canned
3 to 4 slices chewy country bread
Shaved parmesan or crumbled gorgonzola
- Heat the oil in a large skillet or Dutch oven. Add the onion and cook over medium-high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and herbs. Season with ½ teaspoon salt.
- As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they’ve all collapsed, add ½ cup water or bean broth, lower the heat, and cook, partially covered, until tender. Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans and heat them through, then add salt and pepper to taste.
- Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with cheese, if using, and serve.